I don’t know about you, but I hate raisins. Why do they have to always ruin my desserts? And nuts? I’m not a big fan. It seems there doesn’t exist a carrot cake recipe that doesn’t include one or both of these. It’s something about the cake needing them for the texture or some silly business like that.
Well, I say hogwash! It can be done! Carrot cake lovers and raisin/nut haters, search no more!
- Flour 1½ cups 375 ml
- Baking powder 1 tsp 5 ml
- Baking soda ½ tsp 3 ml
- Salt ¼ tsp 1 ml
- Cinnamon ½ tsp 3 ml
- Ginger ½ tsp 3 ml
- Nutmeg ½ tsp 3 ml
- Egg, beaten 1
- Oil ½ cup 125 ml
- Vanilla 1 tsp 5 ml
- Granulated white sugar ½ cup 125 ml
- Brown sugar ½ cup 125 ml
- Carrots, grated or pureed 1½ cups 375 ml
Don’t quite have quite enough carrots? Don’t worry about it, as long as you have at least half the amount above you should be fine. I tend to use whatever amount I have lying around and my muffins always turn out nice and moist.
- Preheat your oven to 375°F / 190°C.
- Grease your muffin or cake molds.
- In a large bowl, combine the flour, baking powder, baking soda, salt and spices.
- In a separate bowl, combine the eggs, oil, vanilla and sugar until smooth.
- Add the carrots to the oil mixture.
- Combine your wet and dry ingredients and stir until well combined. Don’t over-mix it though, a lumpy batter is good.
- Bake for 15-20 minutes for muffins or 30-40 minutes for cake (check here for a better idea based on the size of your molds) or until an inserted toothpick comes out with no more than a few crumbs on it.
These are great on their own or with some cream cheese frosting. If you want to keep these for more than a week, make sure to refrigerate them.